We love curry dishes on our house. LOVE them. To me, curry dishes are one of the easiest ways to incorporate a ton of vegetables into one meal in a very flavorful way. Made with warm spices, creamy coconut milk and plenty of vibrant veggies, the Vegetarian Chickpea Curry recipe I’m sharing with you guys today is a winner with a capital W. (Do people still say things like that? I don’t know. I’m all hopped up on curry.)
At first glance, this recipe looks like it has a lot of ingredients but please don’t let that deter you! The grunt work is minimal and once you dice up an onion, bell pepper, garlic and broccoli florets, you’re basically home free. An added bonus: This Vegetarian Chickpea Curry recipe is a one pot meal so if you hate doing dishes with a fiery passion, keep this dinner winner in mind.
I’ve actually been working on perfecting this recipe for a while now and while I love the recipe as-written, it’s quite forgiving so feel free to add some of your favorite vegetables in place of the vegetables I’ve used in this dish if something else is calling to you. (I’ve made it with diced eggplant in place of the broccoli and it was a big-time hit.) If you give this recipe a try, please let me know! I always love hearing from you guys and appreciate it so much when you give my recipes a try!
Vegetarian Chickpea Curry
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An easy vegetarian chickpea curry made with lots of vibrant and nutritious vegetables and warm, comforting spices
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 3/4 c broccoli florets, chopped
- 1 1/2 tablespoons minced ginger or ginger paste
- 2 teaspoons curry powder
- 1 1/2 teaspoon coriander
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 1 14.5-ounce can diced tomatoes
- 1 14-ounce can light coconut milk
- 1 1/2 tablespoons coconut aminos (or reduced-sodium soy sauce)
- 1 tablespoon lime juice
- 1 15-ounce can chickpeas, rinsed and drained
- 1 1/2 cup fresh or frozen riced cauliflower
- 1 cup frozen mixed peas and carrots
Instructions
- Heat oil over medium-high heat in a large skillet. Add onion, garlic and bell pepper and saute until onion is translucent.
- Add ginger, curry, coriander, turmeric and salt and stir, allowing the spices to coat the veggies. Pour tomatoes, coconut milk, coconut aminos and lime juice into the skillet and stir. Simmer for approximately 5 minutes until liquid is heated through.
- Stir chickpeas, riced cauliflower, peas and carrots into the curry and allow to simmer for approximately 10 minutes. Taste curry and add additional seasonings, lime juice and salt to taste, if desired.
- Spoon curry into bowls and serve.
Notes
This curry tastes fantastic on its own but is also delicious spooned over brown or white rice.
For an additional boost of protein, shrimp, edamame or chopped chicken thighs are a wonderful addition to this recipe. Simply stir your protein in when you add the riced cauliflower, chickpeas, peas and carrots and simmer until cooked through.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 10g
- Sodium: 931mg
- Fat: 11g
- Carbohydrates: 33g
- Fiber: 11g
- Protein: 9g
- Cholesterol: 0mg
Keywords: vegetable curry, vegetarian curry, vegan curry
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My husband loves curry! I could see him making this, for sure! This dish would actually be great for the whole family too, which I’m all about. My big girl would devour that broccoli and my little guy would devour all that rice!
Just made Pioneer Woman’s chickpea curry last night — love that your version has more veggies in it!
oh i’ll have to try her recipe! i love all of her recipes, especially for holidays and parties!
I am 23 weeks pregnant with my first child and I want to maintain my healthy diet as much as I can after my son arrives. Do you have any favorite healthy freezer meals to recommend? That is one of my projects this coming summer.
As a vegetarian, I’m always looking for quick, easy, healthy and flavorful recipes and I absolutely LOVE this one! The ingredients list is simple, but packed with flavor and I can’t wait to make it! Thanks so much for sharing.
I really hope you love it!!
Just made this chickpea curry to have for dinner tonight over rice. It taste so good I’m eating a bowl of it for lunch. Thank you keep the good recipes coming.
I’m so happy to hear you enjoyed it! Thank you for taking the time to try it and leave a comment, Rene!
Made this yesterday and added a bit of sriracha on top and swapped some leftover jasmine rice for the cauliflower rice, and GOODNESS IT WAS GOOD.
Great recipe – thanks for sharing!
Oooh love the idea of sriracha on top!!! So glad you liked the recipe!!
I made this tonight and absolutely loved it! For me, it’s comprised of items I almost always have on hand which is a huge win! Super tasty, made it with quinoa! Really appreciate the recipes you share, Julie!!
★★★★★